Make 12-16 squares
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For the base:
For the date caramel:
For the topping:
- Line a 19cm square tin with parchment paper. In a food processor, whizz together the dates, almonds and oil until smooth. Press into the tin and leave to set in the refrigerator for one hour.
- In a food processor, whizz together all of the ingredients for the date caramel for two minutes until smooth. Spread this mixture over the base.
- Melt the chocolate and oil in the microwave or over a double boiler and pour this mixture over the caramel. Sprinkle with sea salt and place in the refrigerator for one hour to set.
- Using a sharp heated knife, cut the bake into 12-16 pieces.
Note: margarine can be used as an alternative to coconut oil, if you wish.
Per Serving 243kcals, 13.9g fat (6.6g saturated), 29.1g carbs (23.5g sugars), 4.1g protein, 3.2g fibre, 0.044g sodium
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